Pescado a la Talla
Pescado a la Talla
- Country
- Mexico
- Region
- Guerrero
- Recipes
- 2 Recipes
Dish information
Pescado a la Talla is a quintessential dish from the Pacific coast of Mexico, particularly renowned in the state of Guerrero, with its roots deeply embedded in the culinary traditions of Acapulco. The name "a la talla" refers to a specific way of butterflying and grilling the fish, often a whole red snapper (huachinango) or similar local species, which is scored and opened flat like a book before cooking. This preparation method allows the fish to be thoroughly coated in a vibrant and flavorful marinade. The marinade is the heart of the dish, typically a red achiote-chile paste, often combining dried guajillo, ancho, and sometimes arbol chilies with achiote, garlic, onion, and a touch of vinegar or citrus. This blend imparts a beautiful reddish hue, mild heat, and an earthy, savory flavor profile. Originally, Pescado a la Talla was prepared by local fishermen directly on the beach, grilling the fish over open fires or on charcoal grills, a tradition that continues to this day in many coastal areas. The dish is a reflection of the abundant seafood and indigenous ingredients of the Mexican coastline. It embodies a relaxed, festive dining experience, usually shared among family and friends. While simple in concept, the mastery lies in the freshness of the fish and the balance of the marinade, creating a dish that is both rustic and refined. It is commonly served with white rice, fresh tortillas, and a selection of salsas.
Timeline
Pescado a la Talla gains prominence as a signature dish in Acapulco resorts and beachside eateries amidst a tourism boom.
The recipe and preparation technique for 'a la talla' become standardized and widely recognized along the Mexican Pacific coast.
Chefs introduce variations and refined presentations of Pescado a la Talla in finer dining establishments.
The dish is featured in international culinary publications, highlighting its regional distinction.
